Ingredients: 

2 or 3 lb package skin-on chicken thighs  (de-boned)
I Tbsp oil 

Spice Mixture:
2 tsp ground black pepper 
3 tsp ground salt 
1 tsp ground ginger 
1 tsp paprika 
1 tsp garlic powder 
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/8 tsp ground cloves 
1/2 tsp ground cayenne pepper 
1/2 tsp ground cumin 

Directions: 

Preheat the oven to 475 degrees F. 

Make the spice mixture by combining  the ginger, chipotle pepper, curry powder, paprika, garlic powder, coriander, cardamom, cloves, cayenne, cumin, and salt. 

Pat the chicken thighs dry with paper towels.  Sprinkle all over with the spice mixture.  Keep extra spice mixture for another use.

Heat oil in a 12" cast-iron or heavy nonstick skillet over medium high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. 

Reduce heat to medium; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 10 minutes)

Flip chicken; continue cooking until the meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.